Phenolic compounds limit or promote oxidative degradation of pectin related to iron-H2O2 ratio
| Autor: | René Siret, Marc Lahaye, Kévin Vidot, Chantal Maury |
|---|---|
| Přispěvatelé: | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés (GRAPPE), Ecole supérieure d'Agricultures d'Angers (ESA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Food for Tomorrow program from Region Pays de la Loire |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Antioxidant food.ingredient Pectin Iron medicine.medical_treatment Cyanidin 01 natural sciences Redox Cell wall chemistry.chemical_compound 0404 agricultural biotechnology food Model solution 010608 biotechnology medicine Organic chemistry Hydrogen peroxide chemistry.chemical_classification Reactive oxygen species Chemistry food and beverages 04 agricultural and veterinary sciences Metabolism 040401 food science Phenolic compounds 13. Climate action Redox potential [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | LWT-Food Science and Technology LWT-Food Science and Technology, Elsevier, 2020, 125, pp.109324. ⟨10.1016/j.lwt.2020.109324⟩ |
| ISSN: | 0023-6438 1096-1127 |
| DOI: | 10.1016/j.lwt.2020.109324 |
| Popis: | During fleshy fruit consumption and processing, metallic cations, cell wall pectin and vacuolar phenolic components come into contact. This mixing is at the origin of new interactions and reactions catalysed by reactive oxygen species arising from fruit metabolism or the presence of trace transition metal cations. Such oxidative reactions may induce cell wall deconstruction through pectin degradation or structural change of phenolic compounds. The consequences of this oxidative degradation will affect the organoleptic properties of the fruit and its product as well as its processability. To better understand these complex oxidative reactions, model solutions simplifying the fruit matrix rich in phenolic compounds such as found in apple and grape, were used to study the impact of (+)-catechin, p-coumaric acid, cyanidin, calcium, iron and hydrogen peroxide on pectin molecular weight. Results showed that H202 and Fe2+ are both required to depolymerize pectin. The antioxidant action of phenolic compounds limiting pectin degradation was shown to depend on iron concentration. At low iron concentration, (+)-catechin was revealed to act as a pro-oxidant. The results are discussed with regard to possible mechanisms involving the redox potential of iron and H2O2, and interactions between pectin, phenolic compounds and iron. |
| Databáze: | OpenAIRE |
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